- ½ pound California Prunes
- 1 ½ teaspoon five-spice powder
- ¾ cup mirin
- ½ cup water
- ½ cup sugar
- 1 tablespoon umeboshi plum vinegar
- ½ teaspoon sea salt
Roughly chop the prunes. Place all ingredients into a small pot and bring to a simmer, stirring to combine. Cook until the liquid reduces by about ¼ and becomes a syrup. Whisk the jam together briskly to further thicken. Remove from heat and cool at least to room temperature before serving. Will keep for 1 month in the fridge.